Vodka Martini Smoked Salmon

Vodka Martini Smoked Salmon

A classy barbecue dish this is—quite a step up from Beer Butt Chicken. Use good wood chips for flavour, and make sure you leave plenty of time to cook it right though.

  • 1 1.3—1.8kg (3-4 lb) salmon, cleaned
  • 6 sprigs fresh dill
  • 60ml (¼ cup) lemon juice
  • 3 tbsp butter, melted
  • 1 tbsp horseradish
  • 2 cloves garlic, crushed
  • 1 lemon, sliced
  • ½ tsp tabasco
  • 60ml (¼ cup) vodka
  • 60ml (¼ cup) vermouth
  1. Wash the salmon and dry well. Fill with dill and lemon slices and set it aside. Place the butter, lemon juice, horseradish, garlic, tabasco and booze in a small saucepan and bring to the boil. Remove and allow to cool. Wrap the salmon in a large piece of foil, leaving one side open. Pour in the sauce, and close loosely. Place on the edge of the grill for about an hour, to cook gently. After an hour, open one side of the package, and cook for another hour. Check it’s properly cooked before slicing and serving.

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